This season, I made it a priority to educate myself on the basics of canning, pickling, fermenting, and food preserving. Thankfully, I was able to put my knowledge to work when I finally confronted a boiling-water canner and my Ball Complete Book of Home Preserving. My parting thoughts after this first brush with home canning? It's not as hard as it sounds, and once you get the rhythm of it, it can be well worth the effort. My advice for those new to jarring: start with a project, such as this one, that isn't too complicated. To see how I canned whole tomatoes in their own juice, keep reading.
Ever since one reader shared her simple weeknight meal of roasted asparagus, mushrooms, and quinoa, I've been wanting to show you my favorite take on the Peruvian grain as well. For a protein boost, I love to swap quinoa in place of bulgur wheat in the Middle Eastern parsley salad known as tabbouleh. You can't go wrong with such a simple dish, but the way to truly do this recipe justice is to use dry-farmed Early Girl tomatoes; they're an impeccable balance of sweet and tart, and add a vibrant red hue like no other tomato can. Make this and top with rotisserie chicken for dinner when you read more.